Chapter V: Part 5

Cut the steak one-half inch thick; it should then be beaten with a steak beater or pestle. The griddle should be hot and on the coals: place the steak on the griddle, and as soon as seared, turn it; when both sides are seared, place it in a pan, season it with pepper, salt, and butter: repeat this for every piece of steak, and place in the pan, which should be kept closely covered without being on the fire. If your heat is sufficient, from three to five minutes is sufficient to cook.--_Mrs. P. W._

BROILED STEAK.

A porter-house steak is considered, by some persons, best, others prefer the tenderloin. Beat either tender, and place on a gridiron over coals, frequently turning. Have ready a hot dish, place the steak on it, pepper and salt well, then with a knife and fork profusely butter, with one large tablespoonful fresh butter, turning and pressing it so as to absorb the butter; pepper again and set the dish over boiling water until wanted, when it will be found tender and juicy, if not cooked too long on a gridiron. One tablespoonful pepper vinegar gives this the taste of venison, and to this may be added one tablespoonful made mustard, for those who like highly seasoned food.--_Mrs. S. T._

HOW TO COOK BEEFSTEAK.

Take a thin, long-handled frying-pan, put it on the stove and heat it quite hot. In this put the pieces of steak previously pounded, but do not put a particle of butter in the frying-pan and do not salt the steak. Allow the steak to merely glaze over and then turn it quickly to the other side, turning it several times in this manner, until it is done. Four minutes is sufficient for cooking. When done, lay it on the platter, previously warmed; butter and salt, and set a moment in the hot oven. Allow the steak to heat but a moment on each side; this helps it to retain all its sweet juices, and putting on the salt at the last moment, after it is on the platter, draws out its juices.--_Mrs. S. T._

BEEFSTEAK FRIED WITH ONIONS.

Prepare the steak as for broiling, pepper and roll in flour and fry in lard; remove the steak from the pan when done; add to the gravy one chopped onion, pepper, salt, one-half teacup water, and a little mustard.

Cook a few minutes, put the steak in the gravy--let it remain a short time; send to the table hot.--_Mrs. P. W._

TO FRY STEAK.

Hunt up all the pickle and take from each one teacup vinegar, lay the steak in a deep dish, pour over the vinegar and let it stand one hour. Take a clean frying-pan, throw in one ounce butter, and some of the vinegar from the dish, sufficient to stew the steak. If managed properly, when done it will be imbedded in a thick gravy. Put the steak in a hot dish, before the fire; into the pan, put one spoonful black pepper, one or two of catsup, and one of raw mustard.--_Mrs. S._

_Fried Steak._

Get from the butcher a tenderloin or porter-house steak. Do not wash it, but be careful to lay it on a clean block and beat it well, but not into holes, nor so as to look ragged. Sprinkle over pepper and salt, then dredge with flour on both sides.

Have ready a hot frying-pan, lay in the steak and cover closely. The juice of the meat will be sufficient to cook it. Turn often, as the pan must be hot enough to scorch and make the steak and gravy brown.

Before it gets hard or overdone, butter liberally; place in a hot dish. Pepper again, and, if preferred, pour over first one tablespoonful pepper vinegar, then one tablespoonful made mustard, and turn in over all the hot gravy. Sift powered cracker over and serve.--_Mrs. S. T._

FRIZZLED BEEF.

Shred some dried beef, parboil it until it is sufficiently freshened, drain off the water and add enough boiling water to cover it. Rub equal quantities of butter and flour together until smooth, then add to the beef. Beat up three eggs, yolks and whites together, stir these in with a little pepper, a couple of minutes before taking from the fire. This is to be served hot on toast.--_Mrs. F._

FRICASSÉED BEEF.

Take any piece of beef from the fore quarter, such as is generally used for corning, and cook it tender in just water enough to have it all evaporate in cooking. When about half done, put in salt enough to season well, and half teaspoonful pepper. If the water should not boil away soon enough, turn it off, and let the beef fry fifteen minutes--it is better than the best roast beef. Take two tablespoonfuls flour, adding the fat--when mixed, pour on the hot juice of the meat. Serve with apple sauce.--_Mrs. D._

BEEF STEW.

This is best when made of slices cut from an underdone roast, and simmered in any liquor in which meat has been boiled, but if none is at hand, use water instead--just covering the beef.

To a half dozen slices of the usual size, add:

2 tablespoonfuls pepper vinegar.
1 tablespoonful of made mustard.
1 tablespoonful of acid fruit jelly.
1 tablespoonful of butter.
1 teaspoonful salt.
1 teaspoonful celery-seed.
1 saltspoonful black pepper.
1 raw turnip, grated or scraped fine.
1 mashed Irish potato.
Add minced onion and parsley.
Boil up and serve.

Cold beefsteak or mutton chops, which are always unfit to appear upon the table a second time, are delicious cut up in small pieces and mixed or stewed separately in this way.--_Mrs. S. T._

TO STEW A RUMP OF BEEF.

Stuff the beef with shallots, thyme, parsley, chopped fine, slips of bacon, pepper, salt and allspice. Then lay it in a pot with water sufficient to keep it from burning before it is done. Thicken the gravy with burnt flour and butter, and when it is served up, pour a little wine over it and strew the top with allspice.--_Mrs. M. P._

LEBANON STEW.

Take scraps of raw beef, such as are not fit for boiling, cut very fine, picking out all the strings, and put into a kettle, and more than cover with cold water. Let it boil several hours, or until the water is nearly all gone. Season with butter, pepper and salt. It is rich and needs but little seasoning. Serve hot, as you would hash.--_Mrs. S. T._

BEEF COLLAPS.

1½ pounds lean beef, chopped fine.
1 tablespoonful lard.
1 tablespoonful of butter.
With enough water to cook it.

After being well cooked, thicken gravy, and season with vinegar and pepper.--_Mrs. H. D._

TO STEW BEEF TONGUE.

Put a fresh tongue in water sufficient to cover it, and let it simmer six or seven hours. Skim the gravy well. Half an hour before dishing it, add one-half wineglassful wine, one-half wineglassful walnut catsup, a little mace, and a few cloves to the gravy, and stew awhile together.--_Mrs. S. T._

TONGUE À LA TERRAPIN.

Take a freshly salted tongue and boil tender; take out, and split it, stick a few cloves in, cut up a small onion, put in some sticks of mace, and a little brown flour.

Have water enough in a stewpan to cover the tongue; mix in the ingredients, before putting in the tongue. Three hard-boiled eggs chopped up fine and put in the stew. Add a glass of wine just before taking up. Send to the table hot, garnished with hard boiled eggs cut in rings.--_Mrs. L. C._

TONGUE TOAST.

Take cold tongue that has been well boiled, mince fine, mix it well with cream or a little milk, if there is no cream. Add the beaten yolk of one egg and give it a simmer over the fire. Toast nicely some thin slices of stale bread and, having buttered, lay them in a flat dish, that has been heated, then cover the toast with the tongue and serve up directly.--_Mrs. S._

TO ROAST AN OX HEART.

Wash it well and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in boiling water; drain and put in a stuffing which has been made of bread crumbs, minced suet or butter, thyme or parsley, salt, pepper, and nutmeg.

Put it down to roast while hot, baste it well with butter, and just before serving, stir one tablespoonful currant jelly into the gravy. To roast, allow twenty minutes to every pound.--_Mrs. A. M. D._

BEEF HEART.

Parboil the heart until nearly tender, then gash and stuff with rich stuffing of loaf bread, seasoned with onion, salt, pepper, and sage. Then put in a pan and bake, turning it several times. Baste with gravy whilst baking.--_Mrs. J. H._

STEWED KIDNEYS.

Soak the kidneys for several hours, put them on to boil until tender. Roll them in flour, add a lump of butter the size of an egg, two spoonfuls catsup--any kind will answer, though walnut is the best; pepper and salt to the taste. Stew them until well seasoned.--_Mrs. P. W._

TO STEW BEEF KIDNEYS.

Cut into pieces and stew in water, with a nice addition of savory herbs, pepper and salt, and a handful flour to thicken the gravy; flavor and color the latter with burnt sugar.--_Mrs. H._

KIDNEYS FRIED.

After plunging in boiling water, cut them in thin slices and fry in hot butter; add pepper, salt, and toss them for a few minutes in rich brown gravy.--_Mrs. M._

BEEF KIDNEY, TO FRY.

Trim and cut the kidney in slices; season them with salt and pepper, and dredge well with flour; fry on both sides, and when done, lift them out, empty the pan and make a gravy for them with a small piece of butter, one dessertspoonful flour, pepper, salt, and a cup of boiling water. Shake these around and give them a minute's simmering; add a little tomato or mushroom catsup, lemon juice, vinegar, or any good sauce to give it a flavor. Minced herbs are to many tastes an improvement to this dish, to which a small quantity of onion may be added when it is liked.--_Mrs. A. M. D._

KIDNEYS GRILLED.

Prepare them as for stewing, cut each kidney in half and dip them in egg beaten up with salt and pepper; bread-crumb them, dip them in melted butter, bread-crumb them again, then grill before a slow fire; serve with Worcestershire or some other sauce.--_Mrs. K._

BROILED KIDNEYS.

Plunge some kidneys in boiling water; open them down the centre, but do not separate them; peel and pass a skewer across them to keep them open; pepper, salt, and dip them in melted butter.

Broil them over a clear fire on both sides, doing the cut side first; remove the skewer, have ready some maître d'hote sauce, viz.: butter beaten up with chopped parsley, salt and pepper, and a little lemon juice. Put a small piece in the hollow of each kidney and serve hot.--_Mrs. P._

BEEF'S LIVER.

Skin the liver, cut in slices and lay in salt water, as soon as it comes from market. Fry in lard with pepper, very brown. Season to taste.--_Mrs. C._

TO FRY LIVER.

The slices must be cut thin, as they require some time to fry; brown both sides; when taken up, add butter and salt to taste. Fry in hot lard.--_Mrs. P. W._

BEEF LIVER WITH ONIONS.

Slice the liver rather thin, and throw into salt and water. Meantime slice the onions and put into a deep frying-pan, just covered with water, and boil until done, keeping it closely covered. When the water has all boiled away, put in a heaping spoonful of sweet lard, and fry until the onions are a light brown. Take them up in a deep plate; set them on the back of the stove or range to keep hot, and fry the liver in the same pan, adding more lard if there is not enough. Season all with salt and pepper, cutting the liver in slices suitable to help one person. Make a little mound of fried onions on each piece, grate pounded cracker on the top, and serve.--_Mrs. S. T._

DRIED LIVER FOR RELISH.

Salt the liver well for four days; hang to smoke and dry. Cut in very thin slices, and broil in pepper and butter.--_Mrs. W._

FRIED LIVER.

Cut the slices thin, scald them for some minutes, put them in a pan with hot lard, and fry slowly till browned on both sides; add a little salt and pepper. Take up the liver, and pour into the pan half a teacup of water; let it boil a few minutes; put the liver back, stir it up, and cover it up for a short time to keep it from being hard.

Kidneys can be cooked the same way, excepting you must add some butter, as they are very dry.--_Mrs. P. W._

TO STEW BRAINS.

Have them thoroughly soaked in salt water to get the blood out. Put them in a stewpan with water enough to cover them; boil half an hour, pour off the water, and add one teacup of cream or milk, salt, pepper, and butter the size of an egg. Boil well together for ten minutes, when put into the dish. Add one tablespoonful vinegar.--_Mrs. P. W._

TO DRESS BRAINS.

Lay in salt and water, then either scramble like eggs, or beat the yolks of eggs with a little flour; dip the brains in and fry them.--_Mrs. W._

TO FRY BEEF BRAINS.

Pour over the brains salt water, let them remain for an hour, changing the water to draw the blood out, then pour over them some boiling water and remove the skin. Beat up two eggs, and make a batter with a little flour, bread crumbs and crackers. Season with pepper and salt. Fry in hot lard.--_Mrs. P. W._

TO FRY BRAINS.

Soak the brains for several hours in weak salt water to get out the blood; drain and put them in a saucepan and pour very little boiling water on; simmer a few minutes. Handle them lightly, and arrange so as to form round cakes, without breaking. Pepper them and use very little salt; brains require very little salt. Have ready a beaten egg, and cover the top of the cakes with it, using a spoon to put it on. Sift over grated cracker and fry in hot lard; serve the other side the same way. Keep closely covered while frying.--_Mrs. S. T._

BRAIN CROQUETTES.

Wash the brains of three heads very thoroughly, until they are free from membraneous matter and perfectly white. Then scramble with three eggs. When cold, roll into egg-shaped balls, with floured hands; dip in beaten egg, then in cracker or stale bread crumbs, and fry in lard.--_Mrs. R. L._

TO PREPARE TRIPE.

Empty the contents of the stomach of a fat beef; put it in boiling water, one piece at a time, to prevent getting too hot. Scrape with a sharp knife, then put it in a vessel of cold water with salt; wash thoroughly, and change the salt water every day for four or five consecutive days; when perfectly white, boil in a very clean vessel of salt water. Then put it in vinegar until you wish to use it. Cut it in pieces of three or four inches square, and fry in egg batter.--_Mrs. J. H._

TRIPE.

The moment the tripe is taken out, wash it thoroughly in many cold waters. (If you have quick-lime, sift it over the dark inner coat, and instantly scrape off the coat.) Cut it in four parts. Have ready boiling water, dip and scrape until it becomes quite white. Prepare weak brine with a considerable mixture of meal; let it soak a day. Continue to shift it every day, and every other day scrape it; this must be done for a week, and then make nice gruel, in which it must be well boiled, first tying it up in a cloth. When boiled, take it out of the cloth, and lay it in a weak brine for a night, after which it may be put with the feet.--_Mrs. R._

BEEF TRIPE.

Clean the tripe carefully. Soak several days in salt water, then in clear water, changing several times. Cut in slices, boil perfectly done, dip in a batter of egg (beaten light), milk and flour, or sift meal over it. Fry or broil. Season with pepper and salt.

TO FRY TRIPE.

Cut the tripe after it has been boiled, into strips about four inches wide and six long. Make a batter with two eggs, one teacup of flour and a little milk. Pepper the tripe and roll it in the batter. Fry in a pan of hot lard; as soon as one side is done, turn it over on the other side.--_Mrs. P. W._

GRAVY FOR ROAST BEEF.

When the joint is done to a turn, dish it and place before the fire; then carefully remove the fat from the dripping-pan, and pour the gravy into the dish, not over the meat, as is the custom of inexperienced cooks, who, moreover, ruthlessly drown it with a cupful of boiling water or highly flavored made-gravy. This is an error, for there is always a sufficient quantity of natural gravy in good meat to render the use of foreign sauces superfluous.--_Mrs. P._

BROWN GRAVY.

Take the gravy that drips from the meat; add a little water, one spoonful butter, a little flour, a little pepper and a little salt. Stew all together.--_Miss E. P._

BOLOGNA SAUSAGE.

Take ten pounds of beef, and four pounds pork, two-thirds lean and one-third fat; chop very fine and mix well together. Season with six ounces fine salt, one ounce black pepper, one-half ounce cayenne pepper, and sage to the taste.--_Mrs. Dr. S._

BEEF SAUSAGE.

Take tough beef and run it through a sausage machine. Form the pulp into shapes an inch thick, and the size of a common beefsteak. Season to the taste.--_Mrs. C._

COW HEEL.

As soon as the beef is killed, throw the feet in cold water, and let them remain during the night. In the morning, put them into a pot of cold water and let them boil until you find you can easily take off the hair and the hoof with a knife; take care as the water boils away to replenish with boiling water. Have ready strong brine, not boiled nor strong enough to bear an egg, and the moment the feet are stripped, throw them in. Let them stand one night and in the morning pour the brine from them and put to them a fresh brine, with a small quantity of vinegar. In a day or two, they are fit for use.--_Mrs. R._

COW HEEL FRIED.

Buy the feet prepared at the butchers; boil well done. Season with salt and pepper.

Have ready an egg batter; fry brown, and serve hot. A nice breakfast dish.--_Mrs. R. L. O._

TO FRY BEEF HEEL.

Have a batter made of eggs, flour, etc., as for tripe. Split the feet into convenient shapes and fry in hot lard. Pour some vinegar over them while frying.--_Mrs. P. W._

DAUBE FROIDE.

Take a beef shin, chop in several places to break the bone, keep it cooking in just water enough to prevent burning, till it falls to pieces.

Then after taking out the bones, season with one heaping teaspoonful flour rubbed into one tablespoonful butter, red and black pepper, salt and celery seed.

Stew it long enough to cook the flour. Pour into a deep dish, cover with a plate, and put weights on it to press it. Eat cold, as souse.--_Mrs. C. M. A._

A FRENCH DISH.

To two beef feet, put four gallons water; set on the fire at eight o'clock in the morning. When the bones have dropped off add the half of one large onion, two red peppers, and one sprig parsley, all chopped fine.

Take another pot, put in two gallons water, in which cut up one-half gallon nice pieces of beef, half an onion, one red pepper, parsley, all chopped fine, and salt. When all has boiled to pieces, put all together and let it boil half an hour. Press as souse cheese.--_Mrs. T._

BRINE FOR BEEF.

9 quarts salt.
18 gallons water.
2 pounds brown sugar.
½ pound saltpetre.

Boil and skim well. Let the beef get thoroughly cold, and let as much as possible of the blood be drained out before putting it in the brine. It may sometimes be necessary, in the course of a few months, that the brine be boiled and skimmed a second time.

This quantity will suffice for about half of an ordinary sized beef.--_Mrs. A. C._

TO CORN BEEF.

For every hundred pounds of beef, take:

6 pounds salt.
2 pounds brown sugar.
2 ounces saltpetre.
3 or 4 ounces soda.
1 ounce red pepper.

The whole to be dissolved in four gallons of water. The beef must be closely packed in a barrel, and the mixture poured over so as to cover it. Let it stand a week or ten days, or longer if the weather is cold; then pour off the brine, boil it, and skim off the blood. Let it cool, and pour back on the beef. Warranted to keep.--_Mrs. Dr. S._

TO CORN BEEF TONGUES AND BEEF.

One tablespoonful saltpetre to each tongue or piece of beef; rub this in first, then a plenty of salt. Pack down in salt; after it has remained ten or twelve days, put this, with a few pods of red pepper cut up fine, in a brine of only salt and water, which has been boiled, strained, and cooled, and strong enough to bear an egg. Wash a rock clean and place on the beef or tongues, to keep them under the brine. This will keep an indefinite length of time. Fit for use in two weeks.--_Mrs. S. T._

TO CORN BEEF OR PORK.

50 pounds meat.
4½ pounds salt.
1½ pounds brown sugar.
½ pound saltpetre.
1 quart molasses.

Mix well, boil and skim. When milk-warm, pour it over the meat with a ladle. The beef must be soaked in clear water and wiped dry, before putting in the brine. It will be ready for use in a few weeks. Should the brine mould, skim and boil again. Keep the meat under the brine.--_Mrs. P. W._

TO PICKLE TONGUE.

Rub it well with salt and leave it alone four or five hours; pour off the foul brine; take two ounces saltpetre beaten fine, and rub it all over the tongue; then mix one-quarter of a pound brown sugar and one ounce sal-prunella (the bay salt and sal prunella beat very fine), and rub it well over the tongue. Let it lie in the pickle three or four days; make a brine of one gallon water with common salt strong enough to bear an egg, a half-pound brown sugar, two ounces saltpetre, and one-quarter of a pound bay salt. Boil one quarter of an hour, skimming well; when cold put in the tongue; let it lie in the pickle fourteen days, turning it every day. When ready to use take it out of the pickle, or hang it in wood smoke to dry.--_Mrs. A. M. D._

TO CORN BEEF.

One tablespoonful saltpetre to each piece of beef, well rubbed in. Then rub in as much salt as it will take. Let it stand ten or twelve days, and then put it in strong brine. Will be ready for use in a week.--_Mrs. Col. A. F._

CORNED BEEF.

Having a quarter of beef cut into proper size and shape for nice roasting pieces, put it in a barrel of weak brine and let it remain four days. Then make a brine that will bear an egg, to which add:

½ pound saltpetre.
3 pounds brown sugar.

Transfer the beef to this barrel, cover closely, and let it remain a week. Put a weight on the meat to insure its being kept under the brine. Beef thus prepared in January will keep well through the month of March, improving with the lapse of time. It is best served cold. A valuable receipt for country housekeepers.--_Mrs. Wm. A. S._

HUNTER'S BEEF, OR SPICED ROUND.

To a round of beef weighing twenty-four pounds, take:

3 ounces saltpetre.
3 ounces coarsest sugar.
1 ounce cloves.
1 nutmeg.
½ ounce allspice.
3 handfuls salt.

Beat all into the finest powder; allow the beef to hang three or four days; remove the bone, then rub the spices well into it, continuing to do so every two or three days, for two or three weeks.

When to be dressed, dip it in cold water, to take off the loose spices, bind it up tightly and put into a pan with a teacupful water at the bottom. Sprinkle the top of the meat with suet, cover it over with a thick batter, and brown paper over it. Bake five hours.--_Mrs. T. C._

HUNTER'S ROUND, OR SPICED BEEF.

To a round of beef that weighs twenty-five pounds, take the following:

3 ounces saltpetre.
1 ounce cloves.
1 ounce nutmeg.
1 ounce allspice.
1 pint salt.

Let the round of beef hang in a cool, dry place twenty-four hours. Take out the bone, and fill the space with suet and spices mixed. Rub the above ingredients all over the _round_; put in a wooden box or tub, turn it over occasionally and rub a small quantity of salt on it. Let it remain three weeks. Then make a stiff paste of flour and water, cover the _round_ with it and set in the oven. Bake three hours slowly. Remove the paste when cold, and trim neatly the rough outside, and slice horizontally. Served only when cold.--_Mrs. W. A. S._

TO SPICE A ROUND OF BEEF.

Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar, with which rub your beef well. Two teacups of salt, one teacup of cloves, one teacup of allspice (the spice must be ground fine). Rub the beef with these ingredients. Put it into a tub as near the size of the beef as possible; turn it every day in the pickle it makes. In about four weeks it will be ready for use. For thirty pounds use two pounds beef suet. When cooked place sticks across the bottom of the pot to prevent its burning.--_Mrs. R. L. P._

SPICED BEEF.

Take eight or ten pounds of the thin flank, remove any gristle, skin or bones; rub it over with half ounce saltpetre, half ounce bay salt, then rub it well in with a mixture of spices, the the following proportions being used:

1 ounce black pepper.
1 ounce allspice.
½ ounce ground ginger.
¼ ounce cloves.
1/8 ounce mace.

Use only as much as will suffice to rub the beef all over; then add three ounces common salt, and quarter of a pound coarse sugar.

Let the beef remain a fortnight in this pickle, turning it and rubbing it every day: then take it out, cover it with the spices and chopped sweet herbs, roll it very tight, tie it with tape, put it into a pan with half-pint water, and half-pound suet.

Bake it after the bread has been drawn, for six hours; put a heavy weight upon it, and when cold take off the tape.

TO COOK A CORNED ROUND OF BEEF.

Wash it clean of the brine, sew it in a coarse towel and boil six to eight hours. Do not remove the towel until next day; it is nicer to put it in a round mould and gives it a good shape. When perfectly cold, trim nicely and cut it across the grain.--_Mrs. P. W._

TO COOK CORNED BEEF-TONGUE, ETC.

If the beef has been in brine long or has been dried, it must be soaked in cold water twelve hours before boiling. If freshly cured it is unnecessary. The beef should be put on in a large pot of water early in the morning and simmer for hours. Set the pot at the back of the range or stove, where it will gently boil during the preparation of dinner. When it first commences to boil, take off the scum. After it is thoroughly done, take off the boiler or pot. Set away with the beef under the liquor to remain until next day, when it will be found juicy and tender. With a sharp knife carefully trim, and garnish with scraped horseradish and curled parsley.--_Mrs. S. T._

HOW TO COOK CORNED BEEF.

The flank is a nice piece to corn; though an ugly piece of meat, it can be made a nice and delicious dish. Wash the flank clean, roll it up as tight as you can, and tie it with strong cord in three places; then sew it up in a coarse towel and put it on and boil from five to six hours, according to size; take it out of the pot, but do not undo it, put it on a dish or pan and put a weight on it; let it stand until next day, then remove the cloth and strings; trim it, and you have a nice dish.--_Mrs. P. W._

SMOKED BEEF.

To a piece of beef weighing about twelve or fourteen pounds, you rub in the following:

1 pint salt.
1 cup brown sugar.
1 cup molasses.
½ teaspoonful pounded saltpetre.

Rub this well on the beef and turn it several times. At the end of ten days drain it, rub bran on it, hang it up and smoke for several days.--_Mrs. H. T._

TO CURE BEEF FOR DRYING.

This recipe keeps the meat moist, so that it has none of that toughness dried beef mostly has when a little old. To every twenty-eight or thirty pounds, allow one tablespoonful saltpetre, one quart fine salt, mixed with molasses until the color is about that of light brown sugar; rub the pieces of meat with the mixture, and when done, let all stick to it that will. Pack in a keg or half-barrel, that the pickle may cover the meat, and let it remain forty-eight hours; at the end of that time, enough pickle will be formed to cover it. Take it out and hang in a suitable place for drying. Allow all the mixture to adhere to the meat that will.--_Mrs. A. M. D._

TO CURE BEEF HAM.

Divide the ham into three parts; rub on half-pint molasses; let it remain in this molasses a day and two nights, turning it over occasionally during the time. Rub on then one handful salt and put it back in the vessel with the molasses; turn it over, morning and night for ten days. Hang it up to dry for one week, then smoke a little. It is an excellent plan, after sufficiently smoked, to put each piece of beef in a bag, to protect from insects, and keep hanging till used.--_Miss K. W._

TO DRY BEEF AND TONGUE.

The best pieces are the brisket, the round and rib pieces that are used for roasting. Put about the middle of February in brine. Rub first with salt, and let them lie for a fortnight, then throw them in brine and let them lay there three weeks, take them out and wipe dry: rub them over with bran and hang in a cool place and dark, not letting them touch anything. Should there come a wet season, put them in the sun to dry a little.--_Mrs. R._

STEWED LOIN OF VEAL.

Take part of a loin of veal, the chump end will do. Put it into a large, thick, well-tinned iron saucepan, or into a stew-pan, add about two ounces of butter, and shake it over a moderate fire until it begins to brown; flour the veal well over, lay it in a saucepan, and when it is of a fine, equal light brown, pour gradually in veal broth, gravy or boiling water, to nearly half its depth; add a little salt, one or two sliced carrots, a small onion, or more when the flavor is liked, and one bunch parsley.

Stew the veal very softly for an hour or rather more, then turn it and let it stew for nearly or quite another hour or longer, should it not appear perfectly done. A longer time must be allowed when the meat is more than middling size. Dish the joint; skim all the fat from the gravy and strain it over the meat, or keep the joint hot while it is rapidly reduced to a richer consistency.--_Mrs. J._

VEAL CHOPS.

First beat until tender, then lay the chops in a pan, pour in just enough boiling water to barely cover them. Cover closely and simmer till tender, sprinkling over after they are nearly done, with a little pepper and salt. Lift from the pan, dry with a clean towel, butter them, then cover with beaten egg, and sift on cracker crumbs. Lay on a baking dish or pan and set in the stove to brown. Garnish and serve.--_Mrs. S. T._

ROAST VEAL.

Plunge into boiling water, dry with a clean cloth; rub well with pepper and salt, then with butter. Dredge with flour, and put into a pan with two teacups of boiling water, a slice of bacon or pork, minced onion and parsley, pepper and salt. Set in a hot oven; simmer, baste and brown. Veal is longer cooking than lamb. When a light brown, with a pin, stick on a buttered paper to prevent dryness. Thicken the gravy with brown flour, if brown gravy is wanted, but always with mashed Irish potato if white gravy is desired.--_Mrs. S. T._

VEAL STEAK.

First beat until it is tender, then without washing lay on a gridiron over coals; turn over it a tin plate to prevent hardness and dryness. Turn the steak, and when well done, with a knife and fork press it and turn it in a pan or plate of hot melted butter. After putting in plate of hot butter and letting it absorb as much of the butter as possible, lay it on a dish, pepper and salt it plentifully, and pour over the melted butter. (Set in the oven a few minutes, but not long enough for the butter to fry, which is ruinous to the flavor of steaks, game, etc.) When done, sift over grated cracker. Garnish with parsley and serve hot.--_Mrs. S. T._

VEAL CUTLET.

Cut the veal as if for steak or frying, put lard or butter in the pan, and let it be hot. Beat up an egg on a plate and have flour on another; dip the pieces first in the egg, then in the flour, on both sides, and lay in the pan and fry until done, turning it carefully once. This makes an excellent dish if well prepared. This way is superior to batter.--_Mrs. D._

_Veal Cutlet._

Cut it in pieces the size of your hand, and lay in salt water some little time. Take out and wipe dry. Put a small piece of lard in the pan and sprinkle the cutlet with a very little flour, pepper, and salt. Fry until nearly done. When it begins to brown, pour off the lard, and pour in a little water, one large spoonful butter, and a little celery-seed. Turn it over frequently.--_Mrs. W._

_Veal Cutlets._

Trim smoothly and beat till tender, sprinkle over pepper and salt; then with a spoon spread over an egg beaten till thick, and cover thickly with pounded cracker.

Have some hot lard ready in the frying-pan, put the cutlets on to fry, with the prepared side down; when of a light yellow brown, dress the other side the same way and fry, keeping closely covered. When they are perfectly done (veal should never be rare), place in a hot dish; pour one teacup of milk, one small piece of butter, pepper, salt, and minced onion and parsley into the pan, stirring constantly. When it boils up, pour into the dish and garnish with parsley. Always sift browned cracker over such dishes.--_Mrs. S. T._

COLD VEAL DRESSED WITH WHITE SAUCE.

Boil one pint milk and thicken it a little with one teaspoonful flour, wet with cold water. When well boiled, put in very thin slices of veal, and simmer slowly for fifteen minutes.

Have the yolk of an egg well beaten up, and add to the meat, also a piece of butter.

Let it boil up once, stirring all the time, and serve it on toasted slices of bread. A few slices of bacon, cut thin and fried to a crisp, make a good relish with this dish.--_Mrs. G. P._

MINCED VEAL.

Cut some slices of cold veal into small bits or dice; take the cold gravy and add to it a half-pint of boiling water, one teaspoonful tomato or walnut catsup, the grated peel of one lemon, pepper and salt.

Simmer it with the meat slowly for half an hour; then add half a teaspoonful flour made into a thin batter and pour it into the gravy, stirring it rapidly. Boil for ten minutes; turn in one-half cupful cream, or same quantity of milk with a small piece of butter; let it boil up. Serve on a hot platter garnished with sippets of fried bread.--_Mrs. P._

VEAL LOAF.

2 pounds chopped veal.
½ pound chopped pork.
3 tablespoonfuls powdered cracker.
1 tablespoonful sage.
2 tablespoonfuls butter.
1 teaspoonful black pepper.
1 teaspoonful mace.
Salt to taste.
1 egg well beaten and mixed in the ingredients.

Make up into a loaf or pone, and bake slowly three and a half hours. This is an excellent dish to use with lettuce, etc., in the spring or early autumn, when game is out of season. It is best to be made the day before using.--_Mrs. R. R._

VEAL LOAF.

Two and a half pounds meat taken from fillet or shoulder, or wherever the meat is free from fat. Take out all the little white, fibrous or sinewy particles, and chop very finely, almost to a paste. Mix in rolled cracker crumbs with one egg to hold it together, a little butter, red and black pepper, and salt to taste.

Form into a small loaf; dredge with the cracker crumbs, and put several little pieces of butter over the outside. Set this loaf uncooked, with about one quart water or some broth, in a pan; put it in the oven and baste constantly for two hours, and when taken out to cool, pour any remaining liquid over the loaf. It ought to cut in slices and be quite compact--no caverns in the inside of the loaf.--_Mrs. G. P._

VEAL CAKE.

Take one and a half pounds veal, and half a pound of bacon, stew together with very little water, a little salt and pepper, thyme and parsley.

When the veal is tender, cut into small square pieces, as also the bacon.

Boil four eggs hard and slice them up, and chop some raw parsley fine.

Take a mould or small bowl, lay the slices of egg in a kind of pattern prettily at the bottom of it. Sprinkle the parsley between the slices. Add veal, bacon, and more egg alternately, pepper and salt to taste, and a little grated lemon-peel, also some more parsley, and so on until the bowl is nearly full. Fill up with the gravy the veal was boiled in, which ought to be very rich. Let it stand until quite cold, then turn out on a flat dish. The slices cut firmer and more solid when the cake is made the day beforehand, which it is best to do if the weather permits.--_Mrs. R. P._

SWEETBREADS.

Three good throat sweetbreads will make a dish. Blanch them well and lay in cold water, then take out and dry well. Add egg, bread crumbs, and herbs.

Put on a dish and brown in an oven. Eat with mushroom or tomato sauce.--_Mrs. R._

_Sweetbreads._

Soak, and put in boiling water for ten minutes.

Stew in cold water to blanch them.

They may be cut in slices or in dice and put in fricassee or meats, or ragoûts, or used as a separate dish.--_Mrs. W._

_Sweetbreads._

Lay them in salt and water, after washing; parboil until done; drain, dry, and split in half. Rub with butter, pepper and salt. Dip in one egg beaten stiff. Sift over pounded cracker.

Butter a baking-dish, lay them in, and set in a hot oven to brown, or fry until a light brown.--_Mrs. S. T._

CALVES' FEET DRESSED AS TERRAPINS.

Boil eight feet until the meat leaves the bones, then remove them. Put them in a pan with one-half pint of the rich gravy in which they are boiled, and add two large spoonfuls butter.

Rub the yolks of three hard-boiled eggs with a small teaspoonful mustard, a very little cayenne, and salt to the taste.

When well mixed with the egg, stir all together into the feet or gravy. Let it simmer ten minutes, and just before dishing add two wineglasses of good cooking wine and simmer again before serving.--_Mrs. M. E. L. W._

CALF'S LIVER BROILED.

Cut the liver in thin slices, wash it and let it stand in salt and water half an hour to draw out the blood. Parboil in fresh salt and water, and broil, basting frequently in butter. Lay on a hot dish with a lump of butter.--_Mrs. A. M. D._

TO FRY CALF'S LIVER.

Cut in thin slices. Season with pepper and salt, sweet herbs, and parsley.

Dredge with flour and fry brown with lard. Have it thoroughly done, but it must not be hard; keep covered while frying.--_Mrs. R._

CALF'S LIVER FRIED.

A calf's liver, as white as can be procured, flour, one bunch savory herbs, including parsley, juice of a lemon; pepper and salt to taste, a little water.

Cut the liver into slices of a good and equal shape. Dip them in flour and fry brown. Place on a hot dish and keep before the fire while you prepare the gravy. Mince the herbs fine and put into the frying-pan with a little more butter; add the other ingredients with one teaspoonful flour. Simmer gently until the herbs are done, and pour over the liver.--_Mrs. A. M. D._

BEWITCHED LIVER.

3 pounds calf's liver, chopped fine.
¼ pound salt pork.
1 cup grated bread crumbs.
2 eggs well beaten.
2 teaspoonfuls salt.
2 teaspoonfuls black pepper.
½ teaspoonful red pepper.

Mix all well together, and put into a tin mould; set it in a pot of cold water and let it boil two hours. Then set the mould in a cool oven to dry off a little; when thoroughly cold turn it out.--_Mrs. J. H._

SIMPLE WAY OF COOKING LIVER.

Wash calf's liver and heart thoroughly; chop them fine as possible, after they have been boiled till very tender; then add pepper and salt, and one tablespoonful flour, straining into it a little of the water.--_Mrs. J. P. H._

CALF'S BRAINS.

Beat up the brains with a little lemon-peel cut fine, a little nutmeg grated, a little mace beaten, thyme and parsley.

Shred fine the yolk of an egg, and dredge with flour. Fry in little flat cakes and lay on top of the baked head.

If for soup, mix in one-half the brains with the soup while the soup is boiling, and make the other in cakes and lay together with forcemeat balls in the soup.--_Mrs. R._

CALF'S HEAD.

Split the head, take out the brains, boil till it will fall to pieces. Cut it up fine and season with pepper, salt and nutmeg to the taste; add one-quarter pound of butter, wineglassful wine, and the brains, which are not to be boiled with the head. Put in a dish and bake with or without paste.--_Mrs. J. D._

BAKED CALF'S HEAD.

Boil until tender, then cut into pieces and put into a deep dish with pepper, salt, a few cloves, mace, a little thyme.

A spoonful butter with flour, well mixed through the meat, a layer of bread crumbs on top. Then add a wineglass of wine and fill up the dish with the water the head was boiled in, and bake three-quarters of an hour. Garnish with forcemeat balls and rings of hard-boiled eggs, just before sending to the table.--_Miss N._

VEAL DAUBE.

After the head of a calf is skinned and the feet prepared by taking off the hoofs, scraping, etc., throw them into cold water for twenty-four hours. Put them in a boiler of cold water, and simmer until the flesh leaves the bones and there is but little water left.

Throw in salt, pepper, minced onion, parsley, and thyme; take the meat and bones out. Beat up two eggs until light, add two tablespoonfuls cold water, then the liquor from the boiler. Stir all together, boil up and strain on the meat from the head, which must first be cut up or picked fine and chopped with six hard-boiled eggs, and seasoned to the taste with the juice of one lemon and wineglass of jelly. This is set aside in a mould or bowl and eaten cold with garnish of scraped horseradish and parsley. The calves' feet make another good dish by drying first, then dipping in batter made of an egg, one spoonful of flour, one small teacupful milk, with a little salt, and frying.--_Mrs. S. T._

MUTTON AND LAMB.

When the weather will admit of it, mutton is better for being kept a few days before cooking. The saddle, which is considered the finest piece, consists of the back or loin and upper part of the hind legs. In getting this nice roast, however, you spoil the hind quarter, as the saddle takes some of the nicest parts of this and leaves it too dry to cook by itself. The hind quarter and loin together make a very nice dish--the latter being fat and juicy.

The fore quarter is sometimes cut by taking off the shoulder and taking the rib-piece, making a piece called the brisket or breast, and many persons esteem this the choicest part of the mutton. The ribs cut next to the back are used for mutton chops.

When you have a large supply of mutton on hand, it is well to put the hind quarters in brine, as you can thus corn them as nicely as beef. As mutton spoils easily, this plan is very advisable.

Whilst boiled mutton is very nice, lamb is spoiled by this mode of cooking. If lamb is to be roasted, it should be covered with the caul, as the fat, dripping from this, will preserve the moisture of the meat.

In carving the fore quarter of lamb, first take off the shoulder and then cut the ribs in strips.

Lamb is seldom cut except in quarters, and when nicely cooked there is nothing better. It should be four months old before being eaten. The season for lamb is from May to August, whilst that for mutton is from August to Christmas.

TO ROAST MUTTON.

The hind quarter is the nicest part of the mutton to roast, and requires longer to cook than lamb. Put it in a pot of boiling water and let it simmer one hour. Lift it into a baking-pan, rub with salt and pepper (too much salt makes the meat tough). Rub over it a little lard and then dredge with flour: skim off the top of the water and pour over it. Set it in a hot oven, basting frequently to prevent it from being hard and dry; roast till thoroughly done. This is nice to set aside for a cold dish, garnished with horseradish and eaten with currant jelly.--_Mrs. P. W._

ROAST LEG OF MUTTON.

Choose young and tender mutton. Take off the shank--wash it well; let it lie fifteen or twenty minutes in salt water to take the blood out. Rub with little salt and pepper well. Lay on a grate, which will go nicely in a baking-pan, over one pint boiling water; break the bones of the shank in the water, adding more pepper and salt. Set it in a very hot oven, and baste frequently to prevent it from being hard and dry. When it is of a light brown, cover with sheets of buttered paper. Place it on a dish; add minced parsley to the gravy, which should be brown. Cover the roast with grated brown cracker and garnish at intervals with chopped parsley; pour the gravy in the dish, not over it. Mutton should always be perfectly done.--_Mrs. S. T._

ROAST SADDLE OF MUTTON.

Trim the joint carefully, roast it at a brisk, clear fire; baste frequently, and when done dredge it plentifully with salt, and serve with the gravy well freed from fat.

TO BOIL A LEG OF MUTTON.

Make a paste of flour quite plain, mixed stiff with water, roll out as for a meat pudding; break and turn in the shank bone; then cover the leg of mutton carefully with the paste; tie up tight in a well-floured cloth. Have ready sufficient boiling water, place in the joint, allow ten minutes for checking the boiling, and twenty minutes for each pound of meat. Carefully remove the paste, which can be done by one cut longitudinally and one cut across. Strain the gravy and serve as usual.

BOILED LEG OF MUTTON.

Dip a cloth in hot water, tie up the mutton and put in boiling water. Boil slowly for two hours, or longer, if not kept constantly boiling.--_Mrs. R._

BROILED MUTTON.

After a leg of mutton has been washed and wiped dry, place in a cloth that has been dipped in boiling water. Roll it up, pin and tie securely; put in a pot of boiling water. Let it simmer several hours, removing the scum that rises when it first begins to boil. If a small leg of mutton, it will require a shorter time to cook than a large one. Just before it is done, add enough salt to season it properly, half an onion, and one heaping teaspoonful of black pepper. When this has properly seasoned the meat, take from the fire, unwrap and drain. Serve with drawn butter, adding capers or nasturtium seed, or if you have neither, use chopped sour pickle instead. Mutton should always be served with caper sauce, if possible.--_Mrs. S. T._

TO COOK A SADDLE OF MUTTON.

Meats are all better for being kept a day or two before cooking, particularly mutton. If the mutton be tender, do not boil it, but put it in a pan of water, set it on the stove, and cook slowly, basting constantly with the gravy or water in the pan; with pepper and salt to taste. Just before it is done, put some scraped horseradish over it, and garnish the dish with the same; add a little ground mustard and grated bread or cracker; pour the gravy over it, and grate bread over, and set aside to cool. This is for cold mutton. All meats are better for roasting before a fire than in a stove.--_Mrs. P. W._

SADDLE OF MUTTON.

This should be covered with paper, and carefully roasted or baked. Season with a little pepper and salt; garnish with horseradish.

ICED SADDLE OF MUTTON.

Reserve the drippings from the meat when it is roasting. After the saddle is nicely cooked, let it get cold. Then take the white part of the gravy and melt it to the consistency of cream. Pour this over the saddle until it is covered with a white coat; if it appears rough, warm an iron spoon and pass over it until it is smooth. Place it on a dish, and dress the dish all round with vegetable flowers and curled parsley, using the parsley to ornament the saddle also.--_Mrs. Judge S._

TO CORN MUTTON.

Mutton being less apt to keep than other meat, it is well, when you have an over-supply, to corn it exactly as you would corn beef.--_Miss R. S._

SHOULDER OF MUTTON CORNED.

Take a small shoulder of mutton, rub it with

2 ounces salt.
2 ounces sugar.
½ ounce saltpetre.

After twenty-four hours, rub it again with the pickle; next day boil this in paste like the leg of mutton. Serve smothered in onion sauce.

MUTTON CHOP.

Get from your butcher nicely shaped mutton chops, not too long. Put them into a pan with pepper and salt, and barely enough water to cover them.

Cover close and simmer till done; drain, wipe dry; pepper, salt and butter them; with a spoon, cover with an egg beaten stiff. Sift over pounded crackers. Put in a pan and set in an oven to brown.--_Mrs. S. T._

MUTTON CHOPS DRESSED WITH TOMATOES.

Place in a pan tomatoes peeled and chopped; season with butter, pepper, sugar, and salt.

Take from your gridiron some nicely broiled mutton chops; put into a pan, cover close, and simmer for fifteen minutes. Lay the chops on a hot dish, put on a little butter, pepper and salt.

With a spoon, cover each chop with tomatoes. Sift over pounded cracker and serve.--_Mrs. S. T._

MUTTON CHOP.

Cut the steaks; pepper and salt them. Broil them lightly on both sides; take them off the gridiron, lay them on a spider. Slice up one large onion and stew until it becomes tender; put a layer between each chop and stew until they become tender. Take out the steaks, cover them closely or tilt the gravy to the side of the vessel, till it is brown; stir in a lump of butter.--_Mrs. A. P._

_Mutton Chop._